Recipe courtesy of Lea Verneuille
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Total:
4 hr
Prep:
3 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Advanced

Ingredients

Twice baked olive cookies:
Lemon Custard:

Directions

Lemon Custard:

Preheat oven to 350 degrees F.

To make cookie combine 8 ounces butter and sugar in mixer and cream until smooth. Add flour and almond powder to butter and sugar mixture. The dough should not be smooth, but a sandy texture. Remove batter from bowl and roll out to 1/8-inch thick. Bake for 15 to 20 minutes.

Let the sandy cookie completely cool. Place back in mixing bowl, and add remaining butter and olives until a paste is formed. Roll out dough, place on cookie sheet, and refrigerate for 1 hour.

When dough is firm remove, and cut into desired shape. Place cookies on pan and bake for 10 minutes. Let cool and set aside.

Place lemon juice and zest in a pot. Add the cornstarch and sugar to lemon juice while still cold. Mix together and cook on stove.

While lemon mixture in cooking, whisk eggs in separate bowl. When lemon mixture has come to a boil temper with the eggs slowly, continuously whisking. This will prevent eggs from curdling. The mixture will thicken quickly. Once it is thick, remove from heat to avoid overcooking. Add remaining butter to lemon custard. Remove custard from pot into plastic container. Cover with plastic wrap to prevent a skin to form, and refrigerate for 2 hours.

To assemble: Take a cookie and place in center of plate. Heat spoon with hot water, and scoop custard onto cookie. To garnish add lemon zest and finely chopped olives.

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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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